NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

2 oz Whole grain linguine

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Low-sodium chicken bone broth

1 tbsp Lemon juice

0.25 tsp Lemon zest

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine until al dente, then drain and set aside.

• 2

  Heat the olive oil and ghee in a large skillet over medium heat until the ghee is melted and shimmering.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

• 4

  Pat the shrimp dry and add them to the skillet in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they are pink, opaque, and slightly curled.

• 6

  Stir in the chicken bone broth, lemon juice, and lemon zest, allowing the liquid to simmer for 1 to 2 minutes to concentrate the flavors.

• 7

  Add the cooked linguine to the skillet and toss well to coat the pasta thoroughly in the garlic butter sauce.

• 8

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.